Summary
WHEY PROTEIN CONCENTRATES (WPC) CHOSEN FOR THEIR ABILITY TO IMPROVE GELS AND WATER RETENTION COULD FIND A PLACE IN THE PRODUCTION OF SURIMI-BASED PRODUCTS SUCH AS CRABSTICKS. THE EFFECT OF ADDING DIFFERENT AMOUNTS OF WPCS WAS STUDIED IN RELATION TO TEXTURE, FLAVOUR, AND THE GEL COLOUR OF A SIMPLE FOOD OF THIS TYPE. AT IDENTICAL LEVELS OF ADDITION, WPC PRODUCED GELS WITH STRENGTHS EQUAL TO OR GREATER THAN THOSE OF GELS OBTAINED BY OTHER MEANS. IT WAS SHOWN THAT UP TO 15% OF THE SURIMI CAN BE REPLACED BY WPCS WITHOUT ALTERING ITS COLOUR OR FLAVOUR.
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Pages: 1990-3
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Details
- Original title: STUDY OF THE USE OF MILK PROTEINS IN FISH GEL PRODUCTS.
- Record ID : 1992-0260
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Milk; Organoleptic property; Protein; Surimi; Fish; Whey
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QUALITY CHANGES IN ALASKA POLLOCK MEAT PASTE (<...
- Author(s) : SHABAN O.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 11
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CRYOPROTECTIVE EFFECTS OF LACTITOL, PALATINIT A...
- Author(s) : SYCH J.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
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EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY A...
- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
View record
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CHARACTERISTICS OF SURIMI AND KAMABOKO FROM SAR...
- Author(s) : ROUSSEL H., CHEFTEL J. C.
- Date : 1988/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
View record
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BEHAVIOUR OF THE MECHANICALLY SEPARATED FLESH O...
- Author(s) : TABLEROS M. A., YOUNG R.H.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 16 - n. 2
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